1. In a medium roll, beat the egg. Add the potatoes, spinach, feta cheeseflower,
bread crumbs and saltiness; stir until combined.

2. Pour the oil 1/4- inch deep into a large skillet. Heat the oil over
sensitive- high heat until it bubbles when a little potato mixture is dropped
in. Drop the batter by tablespoonsful into the oil. Cook until golden on
merchantman; turn and cook until golden on second slope, roughly 3 minutes per
side. Drain on theme towels.

1000 Vegetarian Recipes by Carol Gelles p. 70 Macmillan, N.Y. 1996 ISBN:
0-02-542965-5